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Low-Fat Chipotle Cheese Sauce

Adapted from Miyoko Shinner's recipe.
Author Marianne Saint George

Ingredients

  • 1 cup cooked and mashed butternut squash
  • 3/4 cup plain unsweetened non dairy yogurt
  • 3/4 cup hot water
  • 1/2 cup fennel bulb
  • 5 TBSP nutritional yeast flakes
  • 1/4 cup raw cashews
  • 3 TBSP tapioca flour
  • 1/2 chipotle chile in adobo sauce
  • 1 tsp Himalayan Sea Salt

Instructions

  1. 1. Put all the ingredients in a blender. Process until smooth and creamy, occasionally stopping to scrape the food processor.
  2. 2. Thicken the sauce by transferring to a heavy medium saucepan. Cook over medium heat, stirring frequently with a wooden spoon until thick and gooey. About 2-5 minutes.
  3. 3. Taste it! If you like more heat mince a little more chipotle and stir it in.
  4. 4. If any is left you can store it up to around 4 days.

Recipe Notes

This reheats easily in the microwave. You could also add tasty additions like pimentos!

Adapted from Artisan Vegan Cheese